Welcome to the blog of the course and textbook Facing up to global warming: What is going on and what you can do about it. This course is run by Professor Nick Gray of the Trinity Centre for the Environment at Trinity College Dublin.

Wednesday, July 11, 2012

Carbon Emissions and Food

The food that you eat and how it is produced is the single largest component in your dinner’s carbon footprint. Up to 30% of European GHG emissions come from the food and drink sector. Firstly I am looking into where I do my weekly shopping. I am writing a shopping list at the start of the week and deciding what I can buy locally, what fair trade items I will buy and what I can grow in my own allotment. All these alternative options will help lower my food miles and therefore GHG emissions.  Buying locally not only lowers emissions, it creates local employment and local economy. It is also important to buy fair trade products to help support the produce of farmers in third world countries. They supply us with out of season fruit, vegetables and flowers as well as coffee and tea. In order to lower my food footprint I also looked into food type, cooking, packaging, disposal and storage.

By eating less red meat and dairy products we can save up to 25%. By reducing red meat intake and replacing it with pork you can significantly reduce your GHG emissions. It is also healthier to reduce your intake of these foods. By planning out what you are going to eat, and either controlling how much you cook or keeping leftovers for the next day you can reduce the amount of waste. Put simply less waste means more food to go around and less demand means lower prices. Reducing the amount you buy, reducing meat and dairy and eating more seasonal foods and recycling waste packaging you will half you GHG emissions for food.

Katie Boyle

No comments:

Post a Comment